Chicken Tandoori

Procedure:-(1)Wash chicken throughly & make cuts in the leg & thigh pieces with a knife.(2)Marinate them with the rest of the ingredients given above & keep it in the refrigerator overnight.(3)Preheat oven to 450 degrees & then put the pieces in a oven proof container & put them in the oven.(4)Let them roast for 30 minutes & then turn them over with little butter.(5)Let them roast for another 20 minutes till done.(6)Serve hot.

1. In pan, dry roast Coriander Seeds, Dry Red Chilies and Whole Black Peppercorns until golden brown and then cool them. 2. Wash and the meat & make it dry. 3. To the Meat, add Fried Onions, Coriander Leaves, Green Chilies, Ginger/Garlic Paste, Garam Masala, Dry Mango Powder (amchur) and Salt. 4. Grind the cooled whole spices into a fine powder and add it to the meat. 5. Mix well & cover and keep in the refrigerator for 2 hour to marinate. 6. Remove from fridge, and mix in 1 beaten egg. Then add bread crumbs to hold it together. 7. Shape them into ovals & roast them in a oven at 400 degrees for 40 minutes till done. Flip them over in between. 8. You can also shallow fry them in oil. 9. Serve hot with any chutney or sauce of your choice.

In a vessel with a tight lid take butter add the tomatoes fry for five minutes. Close the heat. Now but chicken on top of the tomatoes & mix. Then add the rice & spread it out. Then add the saffron. Add remaining butter.

Finally add the onions & cashews.Close with lid.

Put a frying pan or tawa below the pot. Start the heat on medium low flame & cook the biryani for 45 minutes. The chicken gets cooked first & the steam of the chicken cooks the rice completely.

Ingredients:-(1)Cut chicken into
small pieces & wash them throughly. Then apply ginger-garlic
coriander paste, red chilly powder, turmeric powder , salt & garam
masala powder. Keep it in the fridge for 5 hours.(2)Take oil in a
pan add the whole garam masala with little onions & the coconut
& roast it for some time.(3)Grind it to a paste.(4)IPut some
oil ina pan fry one or two bay leaves & the onions for some ttime
then put the chicken & stir it for some time. Then put the tomatoes & cook it till done when you can see the oil on the surface.(5)Then put the coconut paste in
it & give it a boil.(6)Then put the garam masala powder salt & the lemon juice.(7)Garnish
with coriander leaves.

Chicken Vindaloo(A Goan Dish)The "Vindaloo" style of cooking is of Goan origin - and is essentially a fiery-hot "sweet and sour" style curry.

In a thick bottom pan take very little oil & saute the spinach & green chilly for a while. Then blend the spinach in a food processor or blender & make a thick paste.

In the same pan add the remaining oil & once hot add the spices. Then add the onions & fry the onions till golden brown. Add a little amount of salt.Then add the ginger-garlic paste. Cook for a minute till the raw smell of garlic goes away.

Then add the tomato puree

Then add the chicken along with red chilly powder, coriander-cumin powder & garam masala powder & fully cook the chicken. It should take about 20 minutes.

Procedure:-(1)Wash chicken pieces & marinate them with ginger-garlic paste & salt.(2)Heat the oil in a kadhai and fry onions till light brown.(3)Make a ground mixture of coriander seeds, cumin seeds & black peppercorn with the red chillies. Add half of it to the onions(4)Add the tomatoes & cook till the oil separates.(5)Then add the chicken pieces. Then add the remaining masala powder. Add one cup of water & cook the chicken.(5)When all the chicken pieces are cooked put them to a kadai & add green pepper & half cook them.(6)Garnish with coriander and serve directly in a kadai.

1. Wash the Chicken well. 2. Heat a pan on medium heat. 3. Once hot, add in the Oil (hold back 1 tsp for later). 4. Allow it to heat up and add in Cloves, Peppercorns, Bay leaves. 5. Fry and then add in the Onions. 6. Fry the onions for about a minute. 7. Then add ginger-garlic paste. 8. Cook and stir frequently. Let the Onions turn brown. 9. Add in the tomato paste. 10.Once the Oil starts , turn off the flame and allow the masala to cool down a bit. 11.Blend the Masala into a smooth paste. Keep aside. 12.Heat the pan once again and add in the balance of the Oil (1 tsp). 13.Once the Oil is hot, add in the Cinnamon Stick and the Black Cardamom. 14. Add in Turmeric Powder. 15. Mix and add in the Masala Paste. 16. Add Red Chili Powder, Coriander Cumin Powder. 17. Add a little bit of water to avoid the Powders burning and to help them mix in the Masala well. 18. Once it is well mixed, add in the Chicken and allow it to seal. 19. After the chicken has turned white, add in the desired amout of water. 20. Mix well and add Salt. Mix again. 21. Cover and cook till it is done, stirring frequently in between. 22. Garnish with Cilantro.

In the same pan take the remaining oil & add the marinated chicken & fry for 2 minutes. Then add the paste. Add cashew nut powder & then grind cloves & curry leaves into a powder & add it to the chicken.

Add water & cook till chicken is fully cooked.

Garnish with coriander leaves

Serve with chapati or rice.

Tangdi Kebab“Tangdi Kabab” are cooked with chicken drum sticks. These are spicy pieces of food.